Vegan Lasagna Take Two: A Spring Affair

Only the onions are spring!

I was taken with these wee cute organic zucchini in the market, plus Wichita Sims found a casserole I used to make lasagna in all the time when she re-organized my cupboards, so I was inspired to do another variation on my vegan lasagna.

Vegan Gourmet slumming it with a hood ornament from the Paris Flea Market

I also had the excellent forethought to purchase Hodo Soy Beanery Firm Tofu at the Berkeley Farmer’s Market last week and the knowledgeable young woman at the booth suggested I freeze and thaw it to attain a more ricotta-like consistency.

The last time I made vegan lasagna (click here to see that recipe), I used silken tofu, so I’m interested to taste the difference. Of course it’s not a fair fight at all, since last time I used supermarket tofu and this time around, I’m using handmade, exquisite product from Hodo, which is John (of the chocolate fame) Scharffenberger’s new project. He didn’t found Hodo, but he discovered it for the rest of the world outside of Berkeley. Sidenote: Berkeley needs an equivalent to “Outside the Beltway” — “Not walking distance from the Cheeseboard” or “No Peet’s in Sight” are two, lame first forays.

Vegan "cheese" is melt-resistant so grate yours -- learn from my mistakes!

Easy Spring Vegan Lasagna

Ingredients:

Half a box (1/2 lb.) of lasagna noodles that must be boiled — cooked al dente or about one minute less than the packet suggests
2 cups of chopped vegetables of your choice — uncooked
8 t0 10 ounces of grated vegan mozzarella (Vegan Gourmet brand is a fan fav)
1/2 pound of firm tofu — frozen and thawed
24 ounces of good tomato sauce
4 or 5 tablespoons olive oil

Preheat the oven to 350.

Thaw the ricotta and soak in half your sauce.

Put olive oil in your lasagna pan and distribute evenly with a paper towel. Lay the cooked noodles along the bottom to cover.

Add half of your veggies and half your ricotta. Add one third of the cheese. Repeat — finishing with cheese and sauce.

Bake for about 30 – 40 minutes since you are cooking the vegetables, as well as melting the “cheese.”

If your noodles start to burn (see below) before the time is up, cover with foil and continue baking.

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About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Casserole, Gourmet Ghetto, Italian food, Lactose-free, Lasagna, Vegan and tagged , . Bookmark the permalink.

5 Responses to Vegan Lasagna Take Two: A Spring Affair

  1. Wichita Sims says:

    I sound like a broken record. SAVE ONE FOR ME!!!!

  2. I’ll freeze one for you. Which one do you want?

  3. Wichita Sims says:

    Thanks for saving one for me. I have to say this is the most delicious lasagna I have ever eaten – vegan or not. As you know, I am not a fan of the tofu, but it was absolutely delightful and delicious in your lasagna.

  4. You know what? It was the best lasagna ever — if I do say so myself. I think the trick was the extra baking. The vegan cheese totally melted and of course Hodo Soy Beanery tofu is beyond fabulous! Plus, Giorgio Baldi sauce is so tasty.

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